xt7m639k6t8h https://exploreuk.uky.edu/dips/xt7m639k6t8h/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Cereals and Pasta Products, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Cereals and Pasta Products, 1986 1986 1986 2022 true xt7m639k6t8h section xt7m639k6t8h E. CEREALS AND PASTA PRODUCTS Breakfast Cereals, Hot, Quick—Cooking Type Farina .................... Hominy Grits ............. Rolled Oats ............... Whole Wheat Meal Fried Mush Cornmeal Oatmeal .................... Hominy Buttered .................... Fried ....................... Hominy Grits Buttered .................... Fried ....................... Pasta (Macaroni, Noodles or Spaghefifi Boiled .................... CH~3 E. CEREALS AND PASTA PRODUCTS No. 0 Card No. Pasta (Macaroni, Noodles or Spaghetti)—Continued Buttered .................. E—4~l Lasagna Noodles ......... E—4—2 Noodles Jefferson ......... E—lZ Noodles with Pesto Sauce . E—l3 Steamed .................. E—l4 Lasagna Noodles ....... E—14—l Vermicelli ................ E—4—3 Rice Filipino Fried ............... Fried, Griddle Method Oven Method ............. Hopping Iohn (Black—eye Peas with Rice) Lyonnaise .................. Mexican Orange ..................... E—8—l (OVER) E. CEREALS AND PASTA PRODUCTRS No. 0 Rice—Continued Pilaf with Dehydrated Onion Soup ................... Pork Fried .................. Red Beans With Rice ........ Shrimp Fried ............... Spanish .................... Steamed .................... Steamed Cooker Method . . Tossed Green ............... with Parmesan Cheese ...... Yellow Rice with Green Peppers, Red Peppers, and Onions ................. E. CEREALS AND PASTA PRODUCTS N o. 0 Breakfast Cereals, Hot, Quick-Cooking Type Farina ...................... E-l Hominy Grits ................ E-l Rolled Oats ................. E-l Whole Wheat Meal .......... E-l Hominy Buttered ....................... Fried .......................... Hominy Grits Buttered ....................... Fried .......................... Pasta (Macaroni, Noodles or Spaghetti) Boiled ...................... E-4 Buttered .................... E-4~1 Lasagna Noodles ............ E-4-2 Noodles Jefferson ............ E-12 CH-4 Card No. Pasta (Macaroni, Noodles or Spaghetti)—-Continued Noodles with Pesto Sauce. . . E-13 Steamed ................... E-14 Lasagna Noodles ........ E-14—1 Vermicelli ................. E-4-3 Rice Filipino Fried ................. E-7-2 Hopping John (Black-eye Peas with Rice) ................. E-lO-l Long Grain and Wild Rice ..... E-5-3 Lyonnaise .................... E-5-1 Mexican ..................... E-11 Orange ...................... E-8-1 Pilaf ........................ E-8 with Dehydrated Onion Soup .................... E-8-2 Pork Fried (Oven Method) ..... E-7 (OVER) E. CEREALS AND PASTA PRODUCTS No. 0 Card No. Rice--Continued Griddle Method ............. E-7-1 Red Beans with Rice ............ E-10 Shrimp Fried .................. E-7-3 Spanish ....................... E-9 Steamed ...................... E—5 Steam Cooker Method ....... E-15 Tossed Green .................. E-5-2 with Parmesan Cheese ......... E-5-4 E. CEREALS AND PASTA PRODUCTS No. 1 HOT BREAKFAST CEREALS (Quick-Cooking Type) YIELD: 100 Portions EACH PORTION: (See Note 2) CEREAL WEIGHT MEASURES SALT WATER COOKING TIME Farina 8 lb . . . 1 gal ..... 3 tbsp . . . 4 gal hot ....... 2 to 5 minutes . . . OR 1 gal cold ...... Hominy grits 6 lb . . . 1 gal ..... 3 tbsp . . . 41/2 gal boiling . . 5 minutes OR Rolled oats 6 lb . . . 21/4 gal . . . 3 tbsp . . . 5 gal boiling . . . l to 3 minutes . . . OR Whole Wheat meal . . . 6 lb . . . 41/2 qt . . . . 3 tbsp . . . 41/2 gal boiling . . 5 minutes METHOD FARINA: 1. Add salt to 4 gal hot water; bring to boil. 2. Mix cereal with 1 gal cold water; pour into boiling water stirring constantly, until water returns to a boil. Reduce heat. Let simmer 2 to 5 minutes, stirring frequently. Turn off heat; cover and let stand 5 minutes before serving. CH— 2 (OVER) HOMINY GRITS. ROLLED OATS, AND WHOLE WHEAT MEAL: 1. Add salt and cereal gradually to boiling water; stir to prevent lumping. 2. Return to a boil, reduce heat; simmer, stirring occasionally; Hominy Grits - 5 minutes; rolled Oats - l to 3 minutes; Whole Wheat Meal - 5 minutes. 3. Turn off heat; cover and let stand before serving; Hominy Grits and Whole Wheat — 5 minutes; Rolled Oats — 10 minutes. NOTE: 1. After preparation, cereals may be covered and held on serving line 30 minutes. 2. Farina: 3/4 cup (61/2 ounces); Hominy grits: 3/4 cup (61/4 ounces); Rolled oats: 3/4 cup (61/2 ounces); Whole Wheat Meal: 3/4 cup (61/2 ounces). E. CEREALS AND PASTA PRODUCTS No. 2 BUTTERED HOMINY GRITS YIELD: 100 Portions EACH PORTION: 2/3 Cup (53/4 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Water, boiling ..... 4 gal . . . . 1. Add salt and butter or margarine 1% tbsp . . . to boiling water. Butterormargarine . . 1/2 cup . . . Hominy grits, 4 lb 8 oz . 3 qt (3—24) . Add grits gradually while stirring quick-cooking oz) to prevent lumping. Bring to a boil; reduce heat: cover and cook 5 minutes. Stir occasionally. NOTE: 1. One No. 6 scoop may be used. See Recipe No. A—4. 2. If desired, serve with 1 pat butter or margarine for each portion. CH—Z (Corrected Copy) (OVER) VARIATIONS 1. FRIED HOMINY GRITS: Follow Steps 1 and 2. Pour hot cooked grits into bread pans or in 3 steam table pans; cover and refrigerate several hours or overnight. Cut cold grits lengthwise into 3 equal strips and cut each into 1/2 inch thick slices. If slices are moist, dip in flour; try on preheated well-greased griddle (400°F.) until lightly browned (about 8 minutes per side). EACH PORTION: 3 slices (33/4 by 11/2 by 1/2 inches). . FRIED CORNMEAL MUSH: Follow Step 1. In Step 2, use 4 1b 8 oz (3-24 oz box) cornmeal. Cook 10 minutes. Follow procedure for Fried Hominy Grits. . FRIED OATMEAL MUSH: In Step 1, use 31/4 gal water. In Step 2, use 5 lb quick-cooking rolled oats. Cook 1 to 3 minutes: stir; cover and let stand 10 minutes. Follow procedure for Fried Hominy Grits. E. CEREALS AND PASTA PRODUCTS No. 3 BUTTERED HOMINY YIELD: 100 Portions EACH PORTION: 1/3 Cup (21/2 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Hominy, whole, 25 lb 6 02 31/4 gal . Drain hominy, reserving 1 qt canned (l4-No. liquid. 21/2 on) . Add pepper and reserved liquid; Pepper, black ...... 2 tsp . . . . heat slowly 20 minutes. Butterormargarine . . . . . . 11/2 cups . . . Add butter or margarine. Parsley, fresh, 1/2 cup . . . . Garnish with parsley or paprika. chopped or Paprika, ground . . . 2 tbsp . . . VARIATION l. FRIED HOMINY: In Step 1, discard liquid. Omit Steps 2 through 4. Fry hominy in 2 lb (1 qt) melted shortening or salad oil until lightly browned. Season with 1 tsp black pepper. EACH PORTION: 1/3 Cup (13/4 Ounces). E. CEREALS AND PASTA PRODUCTS No. 4 BOILED PASTA YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (61/2 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD 8 to 12 . Add salt and salad oil to water; gal heat to a rolling boil. . 1/4 cup . . . Salad oil Pasta (macaroni, . Slowly add macaroni, egg egg noodles, or noodles or spaghetti, While stir— spaghetti) ring constantly until water boils again. Cook about 15 minutes or until tender; stir occasionally. DO NOT OVER COOK. . Drain. Rinse with cold water: drain thoroughly. NOTE: 1. If cooked pasta is to be combined with butter or a sauce immediately, rinsing is not necessary. (OVER) . When cooked pasta is to be held on steam table, mix 1 tbsp salad oil with pasta in each steam table pan. This will prevent product from sticking together. . To reheat pasta before serving, place the desired quantity in a wire basket and lower into boiling water 2 to 3 minutes. Drain well. Place in greased steam table pans. VARIATIONS . BUTTERED PASTA: Follow Steps 1 and 2. In Step 3, add 1 lb (2 cups) melted butter or margarine immediately after draining. . LASAGNA NOODLES: Follow Step 1. In Step 2, use 6 lb lasagna noodles. In Step 3, drain and rinse in cold water until noodles no longer stick together. . VERMICELLI: Follow Step 1. In Step 2, use 12 lb vermicelli; cook about 7 to 10 minutes or until tender. Follow Step 3. E. CEREALS AND PASTA PRODUCTS No. 5 STEAMED RICE YIELD: 100 Portions EACH PORTION: 3/4 Cup (41/2 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain. . . . 51/4 qt. . . 1. Combine rice, water, salt, and Water, cold ........ 23/4 gal. . salad oil; bring to a boil. Stir Salt ............... . . . . 3 tbsp. . . occasionally. Salad oil .......... . . 3 tbsp. . . . Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. . Remove from heat; transfer to shallow serving pans. Cover. Keep hot until ready to serve. . OVEN METHOD: Use boiling water for cold water; place 3 lb (13/4 qt) rice, 32/3 qt water, 2/3 oz (1 tbsp) salt and 1 tbsp salad oil in each steam table pan (3-12 by 20 by 4 inches); stir. Cover; bake at 350°F. 30 to 40 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent. . In Step 1, 13 1b 8 oz medium grain rice may be used. Prepare according to instructions on container. . Two N o. 10 scoops may be used for each portion. See Recipe N o. A-4. (OVER) E. CEREALS AND PASTA PRODUCTS No. 5 VARIATIONS . LYON NAISE RICE: Follow Steps 1 and 2; remove from heat. Saute 3 lb (21/4 qt) chopped dry onions (3 lb 5 oz AP.) in 4 oz (1/2 cup) salad oil or melted shortening until tender. Add sauteed onions and 1 1b (2 cups) drained chopped pimientos to cooked rice. Toss well. . TOSSED GREEN RICE: Follow Steps 1 and 2; remove from heat. Saute 1 lb 2 02 (11/2 qt) thinly sliced green onions with tops (1 1b 5 oz AP.) and 2 1b (11/2 qt) fresh, chopped sweet peppers (2 lb 7 oz AP.) in 4 oz (1/2 cup) salad oil or melted shortening until tender. Add to cooked rice together with 8 oz (1 qt) fresh minced parsley (81/3 oz AP.) and 2 tsp black pepper. Toss well. . LONG GRAIN AND WILD RICE: In Step 1, omit salt and rice; use 10 lb 2 oz (41/2-36 oz pg) long grain and wild rice mix and 3 gal water. Follow Steps 2 and 3. (NOTE 1: For oven method, omit Steps 1 and 2. Place 3 1b (63/4 cups) rice mix, 6 oz (11/2 cups) seasoning mix and 1 tbsp salad oil in each steam table pan (3-12 by 20 by 4 inches.)) Add 1 gal boiling water to each pan; stir well. Cover; bake in 350°F. conventional oven 30 to 40 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent. . RICE WITH PARMESAN CHEESE: Follow Steps 1 and 2; in Step 3, add 8 oz (1 cup) melted butter or margarine. Mix well to coat rice. Add 1 lb 4 oz (11/4 qt) grated Parmesan cheese. Toss well. E. CEREALS AND PASTA PRODUCTS No. 6 BAKED TOMATOES, CHEESE, AND RICE YIELD: 100 Portions (2 Pans) EACH PORTION: 3/; Cup PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 350° F. Oven INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain . . . Water, cold ....... Salt .............. Salad oil ......... 3qt ..... 11/2gal.. 3tbsp %cup... . Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally. . Cover tightly; simmer 20 to 25 minutes. Do not stir. Eggs, hard cooked, chopped Cheese, ground . . . Paprika, ground . . . Salt .............. 25 eggs . 2 qt ..... 1 tbsp ... 21/3 tbsp . . Combine rice, eggs, cheese, paprika, and salt. Set aside for use in Step 4. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Onions, dry, chopped Peppers," sweet, fresh, chopped Shortening, melted or salad oil 11b ..... 3cups... 3cups... .3cups... .Sauté onions and peppers in shortening or salad oil until tender; add to rice mixture. Tomatoes, canned, crushed 12 lb 12 OZ 11/2 gal (2—No. 10 on) 5. 6. 7. Add tomatoes and blend. Pour an equal amount into each pan. Bake for 25 minutes. NOTE: 1. In Step 3, 1 lb (1/3—No. 10 en) canned cheese, American, processed, dehydrated, combined with 2 cups warm water may be substituted for cheese. See Recipe Card F—G— l . . In Step 4, 2 oz (% cup) dehydrated onions and 21/2 oz (2 cups) dehydrated green peppers (See Recipe Card A—l l) or 1 lb (3 cups) frozen diced green peppers may be used. 3. In Step 4, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions and 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb chopped peppers. 4. Other sizes and types of pans may be used. See Recipe Card A—25. E. CEREALS AND PASTA PRODUCTS NO. 7(1) FRIED RICE (Oven Method) YIELD: lUO Portions (2 Pans) EACH PORTION: 3/4 Cup (See Note 6.) PAN SIZE: 18 by 24-inch Roasting Pan TEMPERATURE: 35001:. Oven INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain .... 51/4 qt .... . Place equal amounts of rice, Water, boiling ...... 23/4 gal . . . water, salt, and salad oil in well 1/2 cup greased roasting pans. Stir to Salad oil or melted 1/2 cup . . . combine. shortening . Cover tightly; place in 35001:. oven 20 minutes. Remove from oven. Uncover. Onions, dry, finely 2 lb 8 oz . 13/4 qt . . . . . Combine onions, peppers, and chopped celery; saute in shortening or Peppers, sweet, 1 lb 8 oz . 41/2 cups . salad oil under tender. fresh, finely . Add an equal quantity of santeed chopped vegetables to cooked rice in each pan. Mix lightly. CH-l (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Celery, fresh, finely chopped Shortening, melted or salad oil 11b802. Ilb8oz. 41/2 cups . 3cups . Bake uncovered 30 minutes. Eggs/Whole, slightly beaten 21b ...... 1 qt (20 eggs) . Pour beaten eggs on 350°E lightly greased griddle. Cook until just set; do not turn. Cut into strips; add an equal amount to rice mix- ture in each pan. Beef or chicken, cooked, diced (optional) Pimientos, canned, drained, chopped 3qt ...... 2 cups (3/4 —No. 21/2 cn) . Add equal amounts of meat and pimientos to rice in each pan. Toss well. . Bake 15 minutes longer. (CONTINUED) E. CEREALS AND PASTA PRODUCTS No. 7(2) FRIED RICE (Oven Method) INGREDIENTS WEIGHTS MEASURES METHOD Soy sauce ......... 2 cups . . . 9. Remove from oven; blend in 1 cup ‘ soy sauce per pan. In Step 3: 2 lb 12 02 dry onions AP. Will yield 2 lb 8 oz finely chopped onions. 1 lb 13 oz fresh sweet peppers AP. will yield 1 lb 8 oz finely chopped peppers. 2 lb 1 oz fresh celery AP. will yield 1 lb 8 oz finely chopped celery. . In Step 3, 5 02 (12/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green peppers (See Recipe No. A—ll) or 1 lb 8 oz (41/2 cups) frozen diced green peppers may be used. . In Step 6, eggs may be cooked in BOOOE oven on lighly greased sheet pans (18 by 26 inches) until just set. . In Step 8, 10 oz (21/2 cups) canned dehydrated egg mix combined with 3 cups warm water may be substituted for whole eggs. See Recipe No. A—8. . In Step 7, 3—7 oz cn pimientos may be used. . Two—No. 10 scoops may be used. See Recipe No. A—4. VARIATIONS . FRIED RICE (GRIDDLE METHOD): Fried rice may be prepared in small batches on 350E griddle. Follow Steps I through 3. In Step 4, spread rice on griddle to a depth of 3/4 inch. Turn occasionally until brown, about 10 to 15 minutes. Add sauteed vegetables, beef or chicken, and pimientos. Mix thoroughly; continue cooking 3 minutes. Omit Step 5. Follow Step 6; add to rice mixture. Omit Steps 7 and 8. Stir in soy sauce from Step 9. FILIPINO RICE: Omit Steps 1 through 5. Saute’ 2 lb 8 oz. (13/4 qt) chopped dry onions (2 lb 12 02 AP.) and 1 clove finely chopped garlic in 1 lb (2 cups) bacon tat until light yellow. Add 9 lb (51/: qt) rice; stir until well coated. Add 23/4 gal water and 2 oz (3 tbsp) salt to rice mixture. Bring to a boil; cover; simmer 20 to 25 minutes. Follow Step 6. Omit pimientos in Step 7. Follow Steps 8 and 9. . PORK FRIED RICE: Follow Steps 1 through 6. In Step 7, add 4 lb (3 qt) cooked, chopped pork (5 lb 2 oz pork butt AP. will yield 4 lb cooked pork). Follow remainder Step 7 and Steps 8 and 9. . SHRIMP FRIED RICE: Follow Steps 1 through 6. In Step 7, add 4 lb (3 qt) cooked, chopped shrimp (7 lb 4 oz A.P.). Follow remainder Step 7 and Steps 8 and 9. RICE PILAF E. CEREALS AND PASTA PRODUCTS No. 8(1) YIELD: lOO Portions (2 Pans) EACH PORTION: 3%; Cup PAN SIZE: 18 by 24—inch Boasting Pan TEMPERATURE: 400°F. Oven INGREDIENTS WEIGHTS MEASURES METHOD Butter or margarine Salad oil or melted shortening Onions, dry, finely chopped Garlic, dry, minced 802 ..... 80z ..... 31b 12 oz lcup.... lcup.... 2%qt 1 tbsp (3 cloves) . Melt butter or margarine. Add salad oil or melted shortening, onions, and garlic. Stir well. Sauté until onions are tender. Rice, long grain . . . 4%qt . Add rice to onion mixture. Cook until rice is lightly browned, stirring constantly. . Place about 3% qt of onion and rice mixture in each pan. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Stock, beef or 21/2 gal . . 4. Add salt to stock; stir well. Pour about chicken, boiling 1% gal over rice in each pan; cover. Salt .............. 6 tbsp . . . 5. Bake 1 hour or until rice is tender. Stir lightly with fork. Serve hot. NOTE: 1. In Step 1, 71/2 oz (2 cups plus 2. tbsp) dehydrated onions may be used. See Recipe Card A—l 1. . In Step 1, 4 lb 2 oz dry onions A.P. will yield 3 lb 12 oz finely chopped onions. . In Step 1, 3/4 tsp dehydrated garlic may be used. See Recipe Card A—l']. . In Steps 1 and 2, a steam—jacketed kettle or roasting pan on top of range may be used. . In Step 4, 10 oz Soup and Gravy base, beef or chicken, and 21/2 gal boiling water may be used. See Recipe Card A—lZ. Omit salt; season to taste. . Other sizes and types of pans may be used. See Recipe Card A—25. (CONTINUED) E. CEREALS AND PASTA PRODUCTS No. 8(2) RICE PILAF VARIATIONS 1. ORANGE RICE: Follow Steps 1 through 3. In Step 4, omit stock and salt; add 12 oz Soup and Gravy base, chicken, 1—32 oz cn canned, concentrated frozen orange juice or 1—151/2 oz cn canned, instant orange juice to 21/2 gal boiling water. Pour about 1% gal mixture over rice in each pan; cover. Follow Step 5. Rice may be garnished with thinly sliced oranges (2 oranges— 1 1b A.P.) just before serving. . RICE PILAF (SOUP, DEHYDRATED, ONION): In Step 1, omit onions. In Step 2, add rice to sautéed garlic. Follow Step 3. In Step 4, omit stock and salt; add 10 oz (9/3 — No. 21/2 cn) canned, dehydrated onion soup to 21/2 gal boiling water; pour about 1% gal mixture over rice in each pan. Follow Step 5. SPANISH RICE E. CEREALS AND PASTA PRODUCTS No. 9(1) E. CEREALS AND PASTA PRODUCTS N0. 9(2) SPANISH RICE YIELD: 100 Portions EACH PORTION: 3/4 Cup (6 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain ..... Water, col ......... Salad oil ........... Salt ............... 11/4 oz. . 31/2 qt. . . 71/4 qt. . . 2 tbsp. . .. 2 tbsp. . .. 1. Cook rice according to directions on Recipe Nos. E-5 or E—15. Set aside for use in Step 4. Bacon, raw, chopped 11b8oz 41/2 cups. . . Saute bacon until cris in steam jacketed kettle or stoc pot. Drain; discard drippings. Tomatoes, canned, crushed Onions, dry, cho ped Peppers, sweet, resh, chopped Sugar, granulated. . . Salt ................ Thyme, ground ...... Pepper, black ....... Garlic, dehydrated. . Bay leaves, whole 191b202 41b ..... 21b ..... 21/4 gal (3- No. 10 en) . Add tomatoes, onions, peppers, sugar, salt, thyme, black epper, garlic, and bay leaves. Stir to combine; bring to boil. Cover; reduce heat; simmer 15 minutes. . Add rice; stir to combine; bring to boil. Cover; reduce heat; simmer 15 minutes. Remove bay leaves before serving. CH-4 (OVER) E. CEREALS AND PASTA PRODUCTS No. 9(2) . In Step 3, 4 lb 7 oz dry onions A.P. will yield 4 lb chopped onions and 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb chopped peppers. . In Step 3, 8 oz (22/3 cups) dehydrated onions and 51/4 oz (1 qt) dehydrated green peppers (See Recipe No. A—11) or 2 lb frozen diced green peppers may be used. Thaw peppers. . In Step 3, 22/3 tbsp (8 cloves) dry garlic may be used. Mince garlic. . In Step 4, mixture may be baked covered in 4—12 by 20 by 21/2-inch steam table pans in 350°F. oven 45 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent. . Other sizes and types of pans may be used. See Recipe No. A-25. . Two No. 10 scoops may be used. See Recipe No. A-4. . In Step 2, bacon may be omitted. In Step 3, increase salt to 2 oz (3 tbsp). E. CEREALS AND PASTA PRODUCTS No. 10 RED BEANS WITH RICE YELD: 100 Portions EACH PORTION: 1/2 Cup Rice (3 Ounces) 1/2 Cup Beans (4 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain ..... 31/2 qt. . . . 1. Combine rice, water, salt and Water, cold ......... 71/4 qt. . . . salad oil; bring to a boil, Salt ................ . . . 2 tbsp. . . . stirring occasionally. Salad oil ............ 2 tbsp. . . . . Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Bacon, raw, chopped. . 21/4 qt. . . . Cook bacon until crisp; drain. Set aside 2 oz (1/4 cup) bacon fat for use in Step 4; bacon for use in Step 5. Onions, dry, chopped 11/2 qt. . . . Saute onions in bacon fat about 1 to 2 minutes or until lightly browned. Beans, kidney, canned 3 gal (4- . Combine sauteed bacon and No. 10 cn) onions with undrained kidney Pepper, black ....... 1 tbsp. . . . beans, peppers and garlic. Pepper, red, ground. . . 1 tsp. . . . . Simmer 20 minutes. Garlic, dehydrated. . . . . . . 3 tbsp. . . . Serve over hot rice. CH-4 (OVER) E. CEREALS AND PASTA PRODUCTS N0. 10 Rice may be cooked in 350°F. oven. Use boiling water for cold water; place equal amounts of ingredients in 2 roasting pans (18 by 24-inches); stir, cover and bake 30 to 40 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent. 2. Rice may be cooked in steam cooker. See Recipe No. E15. 3. In Step 4, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe No. A-11. 4. In Step 4, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions. VARIATION 1. HOPPING JOHN (BLACK-EYE PEAS WITH RICE): Omit Steps 1 and 2. Follow Steps 3 and 4. Omit Steps 5 through 7. Add 26 lb 8 oz (4-No. 10 cn) canned black-eye peas, undrained, 3 lb 8 oz (2 qt) long grain rice, 41/4 qt water, 12/3 tbsp black pepper, 1 tsp red pepper and 2 oz (1/3 cup) dehydrated garlic. Mix well. Bring to a boil; cover tightly; reduce heat; simmer 25 minutes or until rice is tender. EACH PORTION : 2/ 3 Cup (51/4 Ounces). E. CEREALS AND PASTA PRODUCTS No. 11 MEXICAN RICE YIELD: 100 Portions (2 Pans) EACH PORTION: 3/4 Cup (5 Ounces) PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 400°F. Oven INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain Shortening, melted or salad oil Zcups . Place 101/2 cups rice, 1 cup melted shortening or salad oil and 11/2 cups onions in each pan. Stir well to coat rice. . Place in oven; cook until lightly Onions, dry, 3 cups . . . browned, about 25 minutes. chopped Tomatoes, canned, . 21/4 qt . Combine tomatoes, salt, pepper, chopped (3/4—No. cumin, and water. lOcn) . Pour about 11/2 gal tomato mix- 3 tbsp ture over rice in each pan; stir Pepper, black ...... 12/3 tbsp . . well. Cover; return to oven; bake Cumin, ground . . . . 1/4 cup . . . about 1 hour or until rice is tender. 21/2 gal . . . . Stir lightly. Serve hot. CH— 2 (OVER) In Step 1, 1 lb 2 02 dry onions A.P. will yield 1 lb chopped onions. . In Step 1, 2 oz (2/3 cup) dehydrated onions may be used. See Recipe No. A-ll. . Rice may be prepared on top of range. Follow Step 1. In Step 2, heat at medium heat until rice is lightly browned; stir occasionally. Follow Step 3. In Step 4, bring rice mixture to a boil; cover; reduce heat; cook until rice is light and fluffy. Follow Step 5. . Rice may be prepared in steam-jacketed kettle. In Step 1, place rice, shortening, and onions in kettle. Heat until rice is lightly browned, stirring occasionally. Omit Step 2. Follow Step 3. Add tomato mixture: bring to boil; cover; reduce heat and cook 20 minutes at medium heat. Uncover; cook an additional 5 minutes. Omit Step 4. F01- low Step 5. . Other sizes and types of pans may be used. See Recipe No. A-25. . Two No. 10 scoops may be used for each portion. See Recipe No. A—4. E. CEREALS AND PASTA PRODUCTS No.12 NOODLES JEFFERSON YIELD: 100 Portions (5 Gallons) EACH PORTION: 3/4 Cup (41/2 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Water, hot ....... 6 to 9 gal 1. Add salt and oil to water; heat to a Salt ............. . . . . 3 tbsp . . . rolling boil. Salad oil .......... 11/2 oz. . . . Noodles, egg ..... 9 lb . . . . . Slowly add noodles, stirring constantly, until water boils again. Cook about 15 minutes or until tender. Drain thoroughly. Butter or margarine, 1 1b 4 oz . Add butter or margarine, salt, and melted pepper to noodles. Stir well. Salt ............. Pepper, black . . . Cheese, grated, . Add cheese; toss well. Serve Parmesan immediately. CH-4 E. CEREALS AND PASTA PRODUCTS No. 13 NOODLES WITH PESTO SAUCE YIELD: 100 Portions EACH PORTION: 3/4 Cup (43/4 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Onions, dry, minced . 11/2 cups . . . Combine onions, walnuts, garlic, Walnuts, chopped . . . 21/4 cups . . salt and pepper in mixer bowl. Garlic, dehydrated . . 11/3 tbsp . . Beat at medium speed 3 minutes . 21/3 tbsp . . using whip. Pepper, black ...... 1 tsp Parsley, fresh, 31/4 qt . . . . . Add parsley, basil and Parmesan finely chopped cheese; beat at high speed 1 Basil, sweet,whole, . . . . 21/4 cups . . minute. crushed Cheese, Parmesan, . . . . 33/4 cups . . grated Salad oil . 3 cups . . . . Add oil gradually in a fine stream; beat at medium speed 1 minute or until blended. DO NOT OVER BEAT. Set aside for use in Step 6. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Water, hot ......... 6 to 9 gal . . Add salt and oil to water; heat 3 tbsp . . . to rolling boil. . Slowly add noodles, stirring constantly until water boils again. Cook 15 minutes or until tender. Drain thoroughly. . Add pesto sauce to cooked noodles; toss well. In Step l, 10 oz dry onions A.P. will yield 9 oz minced onions. l5 cloves (5 tbsp) dry garlic, minced may be used. . In Step 2, 1 lb 11 oz parsley A.P. will yield 1 1b 10 oz finely chopped parsley. . In Step 2, 53/4 02 (31/4 qt) dehydrated parsley will yield 1 1b 12 oz (31/4 qt) parsley when rehydrated with 61/2 qt cool water 15 minutes. Drain well before using. . In Step 3, mixture will separate it over beaten. Mixture should be the characteristic thick pasty sauce. . In Steps 4 and 5, noodles may be steam cooked. Prepare 3/4 recipe Steamed Pasta (Recipe No. E—14). E. CEREALS AND PASTA PRODUCTS No. 14(1) STEAMED PASTA YIELD: IOU Portions (4 Pans) EACH PORTION: 1 Cup PAN SIZE: 12 by 20 by 4-inch Steam Table Pan INGREDIENTS WEIGHTS MEASURES METHOD 9 gal . . . . . Fill each pan with 9 qt water (see 1/4 cup . . . Note 1). Salad oil . . . . Add 1 tbsp salt and 1 tbsp salad Pasta (macaroni, oil to each pan. noodles, egg, . Place 3 1b pasta in each pan (see spaghetti, or Note 2). vermicelli) . Place pans in preheated steam cooker. Time according to type pasta and steam cooker pressure. (see Guidelines For Timing). . Drain thoroughly. Use perforated pan inside solid pan to facilitate draining. . To prevent pastiness, pasta should be placed in pans just before steaming. Ensure pasta is covered with water. . Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together. . See Guidelines For Steam Cookers Recipe No. A-Zl. (CONTINUED) E. CEREALS AND PASTA PRODUCTS No. 14(2) GUIDELINES FOR TIMING TYPE OF NUMBER OF PASTA STEAM COOKER MINUTES Macaroni ........................ 5 1b PSI ....................... 16 ................. 15 1b PSI ....................... 11 ................. Noodles, egg ..................... 5 1b PSI ....................... 22 ................. 15 1b PSI ....................... 17 ................. Spaghetti ........................ 5 1b PSI ....................... 20 ................. 15 1b PSI ....................... 15 ................. Vermicelli 5 1b PSI ....................... 15 lb PSI ....................... VARIATION 1. STEAMED LASAGNA NOODLES: Follow Steps 1 and 2. In Step 3, use 6 1b lasagna noodles. In Step 4, steam 19 minutes at 5 1b PSI or 14 minutes at 15 1b PSI. Follow Step 5. CH-l E. CEREALS AND PASTA PRODUCTS No. 15 STEAMED RICE (Steam Cooker Method) YIELD: 100 Portions (2 Pans) EACH PORTION: 3/4 Cup PAN SIZE: 12 by 20 by 4-inch Steam Table Pan INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain . . . . 51/4 qt . . . . . Place 4 lb 8 oz (101/2 cups) rice in 21/4 gal . . . each pan. 3 tbsp . . . . Add 41/2 qt water to each pan. . 3 tbsp . . . . Add 11/2 tbsp salt and 11/2 tbsp salad oil to each pan. Stir well to ensure rice is moistened. . Place pans in preheated steam cooker. Steam 22 to 27 minutes at 5 lb PSI or 18 to 24 minutes at 15 lb PSI. NOTE: 1. See Guidelines For Steam Cookers Recipe No. A-21. 2. Two- No. 10 scoops may be used. See Recipe No. A-4. CH-l E. CEREALS AND PASTA PRODUCTS No. 7(1) PORK FRIED RICE (Oven Method) YIELD: 100 Portions (3 Pans) EACH PORTION : 3/4 Cup (61/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan TEMPERATURE: 350 °F. Oven; 350°F. Griddle INGREDIENTS WEIGHTS MEASURES METHOD Rice, long grain. . . . 7 lb 12 oz 41/2 qt. . . . Place equal amounts of rice, Water, boiling ..... 21/4 gal. . water, salt, and salad oil in well Salt .............. . . 22/3 tbsp. . greased pans. Stir to combine. Salad oil or melted 2 tbsp. . . . . Cover tightly; cook in oven 30 shortening to 40 minutes. Remove from oven. Uncover. Set aside for use in Step 4. Onions, dry, finely 13/4 qt. . . . Combine onions, peppers and chopped celery; saute in shortening or Peppers, sweet, fresh, 1 1b 8 oz 41/2 cups salad oil about 10 minutes or finely chopped until tender. Celery, fresh, finely 1 1b 8 oz 41/2 cups . Add an equal quantity of chopped sauteed vegetables to cooked rice Shortening, melted 5 oz ..... 2/3 cup. . . in each pan. Mix lightly but or salad oil thoroughly. CH-4 (OVER) E. CEREALS AND PASTA PRODUCTS No. 7(1) INGREDIENTS WEIGHTS MEASURES METHOD beaten Eggs, whole, slightly 2 1b ..... 1 qt (20 5. Pour beaten eggs on lightly greased griddle. Cook until well done. DO NOT turn. Cutinto strips; add an equal amount to rice mixture in each pan. pieces Pork, cooked, diced 4 lb ..... 3 qt ..... . Add equal amounts of pork and in 1/2 by 1/2 inch pimientos to rice in each an. Pimientos, canned, 1 lb 5 oz 2 cups (3/4- . Bake 45 minutes. drained, chopped No. 21/2 (optional) Mix lightly but thorough y. cn) Soy sauce ........ 11/2 cups. . . Remove from oven; blend in 1/2 cup soy sauce per pan. NOTE: 1. 2. 3. In Step 1, 11 lb 10 oz medium grain rice may be used. Prepare according to instruc- tions on container. In Step 2, if convection oven is used, bake at 325°F. 30 minutes on high fan, closed vent; in Step 7, 30 minutes on high fan, closed vent. In Step 3, 2 lb 12 oz dry onions A.P. will yield 2 lb 8 oz finely chopped onions. 1 lb 13 oz fresh sweet Keppers A.P. will yield 1 lb 8 oz finely chopped peppers. 2 lb 1 oz fresh celery .P. will yield 1 lb 8 oz finely chopped celery. (CONTINUED) 3. . FILIPINO RICE: Omit Ste 3 1 through 4. Saute 21 E. CEREALS AND PASTA PRODUCTS N0. 7(2) PORK FRIED RICE (Oven Method) . In Step 3, 5 oz (12/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green peppers (See Recipe No. A-11) or 1 lb 8 oz (41/2 cups) frozen diced green peppers ma be used. Thaw peppers. . In tep 6, 10 oz (21/2 cups) canned dehydrated egg mix combined with 3